Take a bite into these vibrant tarts to explore the wonderful tastes of lemon curd, sitting on a chocolate crunch all topped with the freshness of berries!
Pastry: Preheat the oven to 180°C.
Combine melted butter and sugar and stir until well mixed.
Add sifted flour and cocoa, mix until combined.
Use fingers to press pastry firmly into the base and up the sides of The Chefs Toolboxs Tartlets moulds.
Place Tartlet moulds on an oven tray or cooling rack, and bake for 12-15 minutes. Leave in Tartlet moulds to cool.
Lemon curd: 1. Whisk sugar and eggs directly in to the como advanced 3.5L
Add juice, butter and zest and cook over a very low heat, constantly stirring, until it thickens (about 5 minutes)
If using frozen blackberries defrost and warm through in a medium pan with sugar. Cool to room temperature.
To serve, spoon lemon curd into chocolate tart cases, and serve with blackberries.
The lemon curd keeps for 2 weeks refrigerated.